Best Vegan Coffee and Walnut Cake Recipe to Try Today

If you’re a fan of classic British flavors, there’s something truly irresistible about a coffee and walnut cake. Now, imagine that beloved combination crafted entirely vegan — moist, rich, and bursting with the deep, roasted notes of coffee and the earthy crunch of walnuts.

This best vegan coffee and walnut cake recipe is perfect for anyone who wants to enjoy a decadent dessert without any animal products. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this cake offers a perfect balance of flavor and texture.

With a fluffy crumb and a luscious vegan buttercream infused with espresso, this cake is sure to impress at your next gathering or afternoon tea. Plus, it’s surprisingly simple to make with everyday pantry ingredients and a few easy steps.

Ready to bake an unforgettable vegan treat? Let’s dive in!

Why You’ll Love This Recipe

This vegan coffee and walnut cake is a crowd-pleaser for so many reasons:

• Vegan-friendly and allergy-conscious: Made without eggs, dairy, or any animal products, it accommodates a variety of dietary needs.
• Deep coffee flavor: Infused with strong espresso for a bold and aromatic taste that coffee lovers will adore.
• Perfect texture: Moist, light crumb with a tender crumb that’s not overly dense.
• Crunchy walnuts: Added throughout the batter and sprinkled on top for a satisfying crunch.
• Versatile: Great for birthdays, celebrations, or just a cozy afternoon treat with a cup of tea or coffee.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup (240ml) unsweetened almond milk (or any plant milk)
• 1 tbsp apple cider vinegar
• ½ cup (120ml) vegetable oil (neutral oil like canola or sunflower)
• 2 tbsp instant espresso powder (mixed with 2 tbsp hot water)
• 1 tsp vanilla extract
• 1 cup (120g) walnuts, chopped
• For the frosting:
• 1 cup (225g) vegan butter, softened
• 3 cups (360g) powdered sugar, sifted
• 2 tbsp espresso (freshly brewed or cooled strong coffee)
• ½ tsp vanilla extract
• Extra chopped walnuts for decoration

Equipment

• Two 8-inch (20cm) round cake pans
• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Cake cooling rack
• Small saucepan (optional, for espresso)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour the two cake pans or line them with parchment paper.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to curdle.
3. Mix dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
4. Make espresso mixture: Dissolve the instant espresso powder in 2 tablespoons of hot water. Set aside to cool slightly.
5. Combine wet ingredients: To the vegan buttermilk, add the vegetable oil, vanilla extract, and espresso mixture. Whisk until well combined.
6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or mixer just until combined — do not overmix.
7. Fold in the chopped walnuts: Reserve a small handful for decoration.
8. Divide the batter: Evenly distribute the batter between the two prepared cake pans.
9. Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cakes cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
11. Prepare the frosting: Using a mixer, beat the softened vegan butter until creamy. Gradually add the powdered sugar, then mix in the espresso and vanilla extract until smooth and fluffy.
12. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides evenly.
13. Decorate: Sprinkle the reserved walnuts on top of the frosting for a beautiful finish.
14. Chill: Refrigerate for at least 30 minutes before serving to help the frosting set.

Tips & Variations

For the best coffee flavor, use a high-quality espresso powder or freshly brewed espresso cooled to room temperature.

• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free flour blend, adding 1 tsp xanthan gum if your blend doesn’t contain it.
• Nut-free option: Replace walnuts with seeds like pumpkin or sunflower seeds to accommodate nut allergies.
• Moisture boost: Add ¼ cup unsweetened applesauce or mashed banana for extra moistness.
• Chocolate twist: Add ½ cup dairy-free chocolate chips into the batter for a coffee-chocolate combo.
• Layer it up: Try slicing the cake into three layers for a taller, more impressive cake with additional frosting between layers.

Nutrition Facts

Serving Suggestions

This vegan coffee and walnut cake pairs beautifully with a hot cup of black coffee or creamy plant-based latte. Try serving it alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an indulgent dessert.

For a special brunch or tea party, accompany this cake with fresh berries and a pot of your favorite herbal tea. You can also enjoy it simply on its own — its rich and satisfying flavors need no accompaniment.

Conclusion

Whether you’re a lifelong vegan or simply exploring plant-based baking, this coffee and walnut cake recipe offers a delicious, satisfying treat that doesn’t compromise on flavor or texture. The marriage of bold espresso and crunchy walnuts creates a cake that’s both comforting and elegant, perfect for any occasion.

With easy-to-find ingredients and straightforward steps, you can whip up this cake with confidence and delight your friends and family. Don’t forget to bookmark this recipe and check out other vegan baking gems like the Leche De Pantera Recipe or the Julie Marie Eats Recipes for more inspiration.

Happy baking!

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